After attending culinary school inDenver, Provence and Turin, Hatley Bright moved to Irvington in 2000.
In January 2007, she helped start the Rappahannock Community College culinary program and by Fall 2007, she was heading it up as a full-time instructor. The career studies certificates provide academic credit for students wanting a broad, extensive background in culinary skills as overall training for a career.
Right now, the school offers two certificates–a basic certificate and an advanced certificate–with a third, Baking and Pastry Fundamentals, beginning this Fall to introduce students to foundation baking techniques.
The program has been so popular that enrollment more than doubled this semester. With its new culinary lab located where at the Glenns Campus, RCC can offer several classes a day, and increase the number of students participating.
Bright’s advice is to come prepared to work in both team and individual settings, participate, and be ready to learn.
Also, come with “the desire to be open to new ideas, techniques and ingredients,” she says. “Many students come into the program with limited exposure to different food products. You must be willing to eat to learn!”
Currently enrolling for Fall semester. Call 804-758-6700 or visit rappahannock.edu.